The tofu stewed in shrimp paste can be ordinary old tofu. There are many types of shrimp paste and there are many ways to eat it. Many people can't stand the strong taste of shrimp paste, but you may have misunderstood it. If done right, it’s definitely a dish you’ll feel comfortable eating. Shrimp paste is the most classic way to eat it. The tenderness of the tofu and the freshness of the shrimp paste complement each other perfectly. Although the method is simple, the taste is delicate, delicious and nutritious. Very tasty. If you don’t believe me, try it! Shrimp paste is one of the specialties of Tangshan, a large coastal city. Its ingredients are prawns and salt. In the era before frozen preservation, in order to protect the fruits of labor to the greatest extent, fishermen fermented the inexhaustible fresh shrimps in jars with sea salt to make shrimp paste. The shrimp paste is delicious.

Shrimp paste, soft tofu, green onion, ginger, garlic, star anise, red pepper, oil, light soy sauce, coriander. There are many varieties of shrimp paste to suit your taste. The amount of shrimp paste depends on your own salted egg taste, since shrimp paste is salty, there is no need to add salt during cooking; choose soft tofu. It is not recommended to use Laodoufu. Cut the tofu into small cubes and soak in salt water for 10 minutes to remove the beany smell. Cut the garlic sprouts into small pieces; you can also use shallots and green garlic instead, which mainly add color and flavor. Pour an appropriate amount of oil into the wok, add the chopped green onions and stir-fry until fragrant. Do not stir-fry.

Put the tofu into the pot, do not stir fry, let the bottom form first; check whether the tofu is formed, stir with a shovel, and shake the pot. If the tofu can move, it is formed, then turn the tofu over to the other side. Fry; the tofu does not need to be fried until golden brown on all sides. After the tofu is fried and formed, put an appropriate amount of shrimp paste into the tofu pot; the saltiness of the shrimp paste varies, so add as appropriate. Pour half a bowl of water, add a few drops of soy sauce, cover and simmer for a few minutes. Before serving, put the garlic sprouts into the pot, turn off the heat and stir evenly. Garlic sprouts will become greener and crispier after being heated, and the residual temperature will also promote their further ripening, so turn off the heat when placed in the pot.

Fresh shrimp paste is purple, while the shrimp paste bought in the supermarket is mostly black or brown because it has been stored for a long time. This dish is quite generic, but it tastes very good and appetizing. People concerned about weight gain should be cautious. Use northern tofu, especially brine tofu. The gypsum tofu I used is less tough than the marinated tofu; so in addition to the shrimp paste, there is also some tofu residue in the soup, but it does not affect the delicious taste. Tofu does not need to be blanched. When the shrimp paste is added, it will mask its beany taste. The water seeping out of the tofu is also put into the pot to stew together, so the nutrients will not be lost and the delicious soup will be even fresher.